curry

Rikki

Mum used to make a curry with mince.
I vaguely remember it being greenish in colour. She used to put apples and sultanas in it and it was quite hot. She wouldn't of used fresh spices.

I've looked through the recipies on the site and can't find anything. Does anyone have any ideas?

blossom30

Hi, Is it possible that she could have put green lentils in her curry, I can't think of any "green" ingredients other than coriander which wouldn't turn the curry green. I have however, used green lentils in mince and it does turn a green tinge. I hope you find out what the mystery ingredient is.

Curry_Queen

It sounds like some sort of keema curry but I wouldn't exactly describe it as "green" unless as shrewdal says she added lentils to it, but they tend to end up more yellow than green in my experience

I'm assuming she would just have used a basic curry powder or something, especially when you mention adding apples and sultanas, as this seemed to be the "in thing" back in the 70's ... YUK!

Curry_Queen

I've found an easy keema recipe for you to try but it's not one I've ever tested as to be honest I don't like keema curries

Keema Curry

4 tablespoons vegetable oil
1 large onion chopped fine
1 garlic clove crushed
1 Teaspoon salt
2 teaspoons ground ginger
1 1/2 lb minced beef
1 tablespoon garam masala
1/2 teaspoon hot chilli powder
6 tomatoes peeled and chopped
2 tablespoons tomato puree
2 x 5 oz cartons natural unsweetened yogurt
1/2 pint stock

• Heat 2 tablespoons of oil in pan and fry mince to remove most of the fat, drain and put to one side ready for the next stage.
• Heat remaining oil in a large pan.
• Add onions, garlic, ginger and salt and fry until golden.
• Add meat, tomatoes, garam masala, chilli powder, tomato puree, one carton of yogurt and some of the stock to make a dry mixture then simmer for about 1/2 hour, or until meat is tender - check regularly if mixture is getting too dry add more stock, try to aim for a moist curry not sloppy.
• When you are ready to serve mix in the rest of the yogurt and serve with rice and a sweet chutney.

Edit: I'll add this to the recipe file if you want me to Squeaky, but I don't like putting my name to a recipe I haven't tried and tested, but I suppose I could always add a note to that effect

Rikki

Keema curries not something I've heard of.

What can you tell me about them? and why are you not keen on them?

Curry_Queen

Rikki wrote:

Keema curries not something I've heard of.

What can you tell me about them? and why are you not keen on them?

It's just my personal preference really and not that there's anything particularly wrong with them. I really couldn't tell you why as I like Tarka Dhal and that has a similar sloppy consistency

I think it's more to do with association with a situation where I last had a keema curry many years ago LOL!

Rikki

I won't ask then. :rolleyes:

Could I have the recipe that you use to make this one, please?

Curry_Queen

I've never actually made a keema myself, but I've posted a recipe above which sounds about right for it, or did you mean the Tarka Dhal one?

apprentice_tycoon

I think that if the finished dish was vaguely green it could have been the make of curry powder she used, some are tan coloured, some are khaki, some are more terracotta, it all depends on how the mixture is made up, some of the spices look a bit green when ground so if she wasn't adding extras to the curry I'd say that it was the powder that gave it the green tinge.
I like curries made with mince, Bhuna Keema is my favourite, please don't ask me for a recipe because I never seem to make it the same each time, I just start off like Curry Queens recipe and then add some of this, and some of that. It's usually very nice but I can never reproduce the exact same thing ever again

Curry_Queen

You're probably right there about the curry powder mixes A-P, as I seem to remember some of them having extremely strange colours!

I much prefer to use individual spices and blend them myself and, believe it or not, I don't even have an actual "curry powder" in my storecupboard!

Swan_2

a very common keema (mince) curry has fresh/frozen peas in it, could it perhaps have been one of those? maybe the peas had gotten smashed up a bit?